Pineapple pie is a refreshingly sweet treat on those hot summer days. This one-pot recipe comes together quickly using refrigerated pie crust and just a few ingredients that are already in your pantry. You can serve up dessert in a flash. Serve with vanilla ice cream.
If you love the flavor of pineapple as much as we do, I hope you’ll our cherry pineapple dump cake, pineapple delight, pineapple pound cake, and pineapple upside down cake next! You’ll love them all. ♥
Pineapple Pie Ingredients
- Crushed Canned Pineapple: Crushed pineapple gives the filling a great texture, add all contents including the juice.
- Sugar: I use white granulated sugar.
- Cornstarch: This is the item that brings the pie filling together.
- Lemon Juice: Fresh is best! Be sure to zest them before cutting.
- Lemon Zest: The zest of a lemon will give this pie a deeper citrus flavor. Always use fresh.
- Egg White: The egg white on the bottom crust will keep it from getting soggy.
- Refrigerated Pie Pastry: I use Pillsbury double crust.
- Heavy Cream: This will give the crust a little shine when baking. And something for the course sugar to stick to when sprinkling.
- Coarse Sugar: Coarse sugar gives the crust some crunch and sparkle!
Tips
- Cool It! Once the pie filling is thickened, cool it completely so the pie crust does not melt when filling it.
- Size Matters: All pie plates are slightly different in size. When I make this pie on my ceramic regular 9-inch pie plate, the amount of filling is perfect! When I make it in my regular 9-inch Pyrex pie plate, there’s a little extra filling.
- If that happens when you make the pie, store the extra filling in an airtight container in the fridge and serve it over ice cream or on toast, for a special treat in the morning!
- Keep On Hand: Most of the ingredients can be found in your pantry and refrigerator. Keep them handy for unexpected guests! Prep time is less than 20 minutes!
Storing + Freezing + Make-Ahead
- How Long Can You Keep This in The Fridge? Once cooked and cooled, your pineapple pie will last up to three days in the fridge.
- Can You Freeze This? I do not recommend freezing. You will want this dish fresh.
- Make-Ahead: You can prepare the filling ahead of time. Then assemble and pop it into a preheated oven. This pie can be served at room temperature or cold.
- Food Safety: If you’d like more info on food safety check out this link for pineapple pie and this link for heavy cream.
How to Make Pineapple Pie
- Combine the crushed pineapple, sugar, cornstarch, and lemon juice. Cook stirring frequently.
- Remove from heat and stir in lemon zest and salt. Cool.
- Pour the pie filling over the pie crust. Cover with the remaining crust. Bake.
***See the full instructions below.
More Yummy Pie Recipes
- Atlantic Beach Pie
- Million Dollar Pie
- Banana Coconut Cream Pie
- Banana Cream Pie
- Sour Cream Apple Pie
- Impossible Coconut Pie
- Sugar Cream Pie
- Sweet Potato Pie
- Lemon Icebox Pie
- Fig Pie
- Pear Pie
More Pineapple Desserts
Tried This Recipe?
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Pineapple Pie
Pineapple pie is a refreshingly sweet treat on those hot summer days. It can be easily prepared using pre-made pie crust and a handful of pantry staples.
Servings: 8 servings
Ingredients
- 1 (20-ounce) can crushed pineapple with juice
- 1 1/2 cups granulated sugar
- 6 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 1/4 teaspoon salt
- 1 egg egg white
- 1 (14.1-ounce) package double-crust pie pastry, thawed
- 2 tablespoons heavy cream
- 1 tablespoon coarse sugar
Instructions
- Set the oven rack to low position. Preheat the oven to 425ºF (218ºC).
- In a medium saucepan, combine crushed pineapple with juice (1 can), sugar (1 1/2 cups), cornstarch (6 tablespoons), and lemon juice (2 tablespoons). Cook over medium heat, stirring frequently, until thickened, then boil for 1 minute. Remove from heat and stir in lemon zest (2 teaspoons) and salt (1/4 teaspoon). Remove from heat and cool for 20 minutes.
- Line a 9-inch pie dish (not a deep dish) with 1 crust. Brush the unbaked crust with egg white (1), then pour the still-warm filling into it.
- Cover with remaining crust; press and flute the edges to seal. Cut a few steam vents on top crust, brush with heavy cream (2 tablespoons), then sprinkle coarse sugar (1-2 tablespoons) over the top.
- Place on a foil-lined baking sheet and bake in the preheated oven, for about 30-35 minutes, or until the crust is golden brown. Cool completely before cutting into slices and serving. Pie can be served at room temperature or cold.
Notes
- Cool It! Once the pie filling is thickened, cool it completely so the pie crust does not melt when filling it.
- Size Matters: All pie plates are slightly different in size. When I make this pie on my ceramic regular 9-inch pie plate, the amount of filling is perfect! When I make it in my regular 9-inch Pyrex pie plate, there’s a little extra filling.
- If that happens when you make the pie, store the extra filling in an airtight container in the fridge and serve it over ice cream or on toast, for a special treat in the morning!
- Keep On Hand: Most of the ingredients can be found in your pantry and refrigerator. Keep them handy for unexpected guests! Prep time is less than 20 minutes!
Nutrition
Serving: 1serving | Calories: 458kcal | Carbohydrates: 80g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 280mg | Potassium: 146mg | Fiber: 2g | Sugar: 49g | Vitamin A: 92IU | Vitamin C: 9mg | Calcium: 25mg | Iron: 2mg
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I was introduced to Pineapple pie over 58 years ago. My future mother in-law made them when I was dating her daughter. I now make it myself. I have NOT tried the recipe, but will next time I make a Pineapple pie.
Hi Dave! I hope you enjoy this recipe!
Sounds good